Mashed Potatoes

Ingredients

• 🧀Butter60 g (4 tbsp), plus more to finish
  
• 🧂Saltto taste (salt the cooking water generously)
  
• 🥔Potato1 kg (about 2 lb), peeled and cubed
  
• 🧀Milk120 ml (½ cup), warmed
  
• 🌶️Black Pepperfreshly ground, to taste
  

Optional extras

• 🧀Heavy Cream2–3 tbsp, in place of some milk (optional)
  
• 🧄Garlic1 clove, crushed (optional)
  
• 🧀Sour Cream1–2 tbsp, folded in at the end (optional)
  

Instructions

1. 1

   Peel 1 kg (about 2 lb) Yukon Gold or russet potatoes and cut into even 1-inch chunks so they cook at the same rate.

2. 2

   Place the potatoes in a large pot, cover with cold water by about 1 inch, and season the water generously with salt.

3. 3

   Bring to a boil over high heat, then reduce to a steady simmer and cook 15–20 minutes until the potatoes are very tender when pierced with a fork.

4. 4

   Meanwhile, warm 120 ml (½ cup) milk with 60 g (4 tbsp) butter in a small saucepan over low heat until the butter melts; keep warm (do not boil).

5. 5

   Drain the potatoes thoroughly, return them to the hot pot, and let them steam dry for 1 minute. Mash with a potato masher or ricer until smooth.

6. 6

   Pour in the warm milk-butter mixture a little at a time, stirring until creamy. Season with salt and freshly ground black pepper to taste.

7. 7

   Optional: fold in a spoonful of sour cream or a crushed garlic clove for extra richness. Serve hot with a pat of butter on top.